Polish Red Cabbage Soup – Kapuśniak z czerwonej kapusty

This soup belongs to the sweet-sour fraction of the collection of Polish soups. It is loved by my daughter, although, is not really very common in Poland. You can find recipes in different cookbooks but I doubt you can eat it in any Polish restaurant. However, it should be said that after the long post-war years of food culture drought in Poland awareness of and interest in food is growing. Especially nowadays, Polish cuisine and local food slowly starts triumph on the Polish food market after different international cuisine buzz. There are more and more food series on TV, new editions of old Polish cookbooks; internet and tourism increase should not be underestimated. Hopefully, the first Poland’s Michelin star given lately to Atelier Amaro will have as well positive resonance on the Polish cuisine perception, both for Poles and foreigners, being my small personal wish, too.

Probably chef Wojciech Modest Amaro would serve it as a deconstructed ‘kapuśniak’ (cabbage soup) on dried plums foam in the cloves fog or whatever. I, however, will stick to the traditional cooking technique, at least for some more time🙂

I have a question. We have the ingredients, but we have small problem. ‘Dried plums’ is perhaps not familiar to us; if it gives a sweet note then we can use our ‘prunes’, if however it gives a sour note will dried cherries, which we have, do as a substitute? Thanks!¬